These Greek Chicken Gyros are a tasty treat! Marinated in a zesty lemon herb mix, the chicken is juicy and full of flavor, served in warm pita bread with fresh toppings.
Who can resist tzatziki sauce? It adds a cool, yummy touch, making every bite amazing. I like to pile on the veggies for a bit of crunch—perfect for lunch or dinner!
Key Ingredients & Substitutions
Chicken: I usually go for boneless, skinless thighs for a juicier result, but breasts work well too if you prefer leaner meat. You could also use grilled or roasted veggies for a vegetarian option!
Olive Oil: Extra virgin olive oil adds a lovely flavor. If you’re out, you can use avocado oil or vegetable oil. Just keep in mind that the taste will be slightly different.
Greek Yogurt: This is key for a creamy tzatziki. If you want a lighter version, plain non-fat yogurt works too! For a dairy-free option, try coconut yogurt, but go for unsweetened to keep it in line with the flavors.
Cucumber: Fresh cucumber brings crunch to your tzatziki. For a different twist, you can use grated zucchini, but make sure to squeeze out the excess moisture.
How Do You Perfectly Cook Chicken for Gyros?
Cooking chicken properly is central to making great gyros. Here’s how to ensure it stays juicy and flavorful:
- Marinate the chicken for a long time if you can. Overnight is best; it tenderizes the meat and adds lots of flavor.
- Use medium-high heat when cooking. This gives you a nice sear on the outside while keeping it juicy inside.
- Let the chicken rest after cooking. This lets the juices redistribute, so each bite is tender.
- Slice against the grain. It helps in making the pieces easier to chew, making for a better gyros experience.
Greek Chicken Gyros with Lemon Herb Marinade and Tzatziki
Ingredients You’ll Need:
For the Lemon Herb Marinade and Chicken:
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/4 cup olive oil
- 3 cloves garlic, minced
- Juice of 2 lemons
- Zest of 1 lemon
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and black pepper to taste
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, peeled and grated
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
For Assembly:
- 4-6 pita breads or flatbreads
- 1 small red onion, thinly sliced
- 1 large tomato, diced or sliced
- 1 cup shredded lettuce or chopped romaine
- Optional: sliced cucumber, feta cheese, and fresh parsley for garnish
How Much Time Will You Need?
This recipe requires about 15-20 minutes of active preparation time. However, don’t forget to marinate the chicken for at least 1 hour (or overnight for even better flavor) and then around 15-20 minutes for cooking and assembly. So, you’ll need about 1 hour and 35 minutes if you marinate overnight!
Step-by-Step Instructions:
1. Prepare the Marinade and Chicken:
In a medium bowl, whisk together the olive oil, minced garlic, lemon juice and zest, dried oregano, thyme, cumin, paprika, salt, and pepper. This mixture smells amazing!
Next, place the chicken in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure every piece is well-coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour, preferably overnight to maximize flavor.
2. Make the Tzatziki Sauce:
While the chicken marinates, let’s whip up the tzatziki! Grate the cucumber and squeeze out any excess liquid using a clean kitchen towel or paper towels (nobody wants a watery sauce!). In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, and pepper. Mix everything together until smooth and creamy. Pop it in the fridge until you’re ready to serve.
3. Cook the Chicken:
When you’re ready to cook, preheat your grill, grill pan, or skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and throw away the leftover marinade.
Cook the chicken for about 5-7 minutes on each side, or until it’s cooked through and has a lovely char. It’s always a good idea to use a meat thermometer; the internal temperature should reach 165°F (75°C). Once it’s done, let the chicken rest for 5 minutes and then slice it thinly.
4. Assemble the Gyros:
Warm the pita breads slightly in a dry skillet or your oven to make them extra delicious. Now, spread a generous amount of tzatziki sauce on each pita, and then layer with the sliced chicken, red onion, tomato, lettuce, and any optional toppings you like—cucumber slices, feta cheese, and fresh parsley work great!
Finally, fold the pita to enclose all the tasty fillings and serve these delightful gyros immediately. Enjoy every bite of your homemade Greek Chicken Gyros!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to thaw it completely before marinating. The best way to thaw chicken is to let it sit in the fridge overnight or place it in a sealed plastic bag and submerge it in cold water for quicker results.
How Can I Make This Recipe Gluten-Free?
To make it gluten-free, simply swap the pita bread for gluten-free wraps or lettuce leaves. Both options work great for holding the delicious fillings!
Can I Make the Tzatziki Sauce Ahead of Time?
Absolutely! Tzatziki sauce can be made a day in advance and stored in an airtight container in the refrigerator. Just give it a good stir before serving, and it’s ready to go!
How Do I Store Leftover Gyros?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you have leftover chicken and tzatziki sauce, keep them separate until you’re ready to eat. Reheat the chicken gently in the microwave or on the stovetop, and enjoy the gyros again!